This silky, creamy, colorful soup will have you embracing the cold weather with open arms. Kabocha squash is silky, sweet, and so delicious- definitely use it if you can. But in a pinch, butternut squash works great as well. Roasting the squash highlights its sweetness, making sure it’s a hit with the whole family. For a spicy twist, add 1 chipotle pepper in adobo sauce to the blender for an entirely different taste. Its smoky spice compliments any squash you decide to make this soup with. This soup is perfect for a quick & easy weeknight meal- just roast, blend, and enjoy!
Active Time: 10 minutes
Total Time: 40 minutes
Serves: 2 as a main course, with some leftovers
- 1 large Kabocha squash, peeled, seeded and cubed into roughly ¼ inch dice
- 1 medium onion, peeled and roughly chopped
- 4-6 garlic cloves, to taste, peeled
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- Kosher salt and black pepper, to taste
- 2-3 cups of stock (vegetable or chicken) added until you reach your desired thickness
- Sour cream or cashew cream, fresh thyme, and toasted pumpkin seeds to serve (optional)
- Preheat your oven to 400 degrees. On a sheet pan, toss together the squash, onion, garlic, olive oil, maple syrup, cinnamon, and a pinch each of salt and pepper until combined. Spread out in an even layer and roast until tender, 20-30 minutes.
- In a high-speed blender, add the whole mix from your sheet pan, and 1½ cups of stock. Blitz to combine, adding more stock until you reach your desired consistency. Season to taste, and serve topped with sour cream or cashew cream, fresh thyme, and toasted pumpkin seeds. Enjoy!
Tip: You can make this soup with whatever squash you have on hand. Try pumpkin for a different spin.